Sardines a beccafico are a typical preparation of Sicilian cuisine, usually served as an appetizer or as a second course. It is a recipe of humble origins, born as an imitation of a distinguished dish where in the past it was served exclusively to aristocracy: stuffed beccafichi (garden warbler bird). These birds, which were cooked stuffed with their own entrails, were the hunting bounty of Sicilian nobles. What seemed to be a delicacy reserved for a few, was soon reproduced with poor and more easily accessible ingredients. Sardines replaced birds, while breadcrumbs and pine nuts took the place of the entrails of birds.
Thus was born the recipe for sardines a beccafico; today very famous especially in Palermo and its surrounding areas.
If your longing for a taste if Sicily (who isn't), I highly recommend that you try this recipe.
Sardines are from:
Ingredients:
About 16-20 sardines
1/2 cup fine breadcrumbs
1/3 cup of raisins
1/3 cup of pine nuts
4 tablespoons of chopped flatleaf parsley
60 ml orange juice
Pinch of salt
2 tablespoons of olive oil
Olive oil for drizzling
Enough bayleaves to place between each sardine
One orange for slicing
Method:
1: Cook/toast breadcrumbs in a hot frying pan, be careful not to burn. Will take a minute or two.
2: Add all ingredients together in a large bowl and mix together. The mixture should 'stick together'.
3: Place a sardine fillet on your palm flesh side up, and spread breadcrumb mixture on top. Pat down mixture.
4: Roll the sardine fillet and place open side down in a well oiled baking tray. This will ensure the sardine stays closed. Repeat this process until all sardines are filled and rolled.
5: Place bayleaves between each sardine, and a few orange wedges. Drizzle with olive oil.
6: Bake in a preheated oven for about 15 minutes at 180 degrees celsius.
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